Last month, we bought a grill and entered a whole new world of outdoor cooking. While searching our chest freezer for grillable items, I came across lamb hot dogs and lamb kielbasa from a family friend with a farm. It seemed a shame to top lamb sausage with the usual ball-game ketchup and yellow mustard combo, so I sorted through the jars in our fridge and threw together a condiment with a little class. It went with the sausage so well, I’ve already made it a few times.
- Black dry-cured olives
- Red onion
- Roasted red peppers – I used jalapenos, but a less spicy alternative might be better
- Squeeze of lemon juice (optional)
Dice the olives, onion, and red peppers into approximately 1/4 inch pieces. Mix with the capers and add lemon juice to taste if desired. Let sit at room temperature while you prepare the sausage.
I think mint or basil would make a tasty addition – what would you add?